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Molokhia
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Molokhia

Molokhia is a classic Middle Eastern dish loved for its comforting, rich flavor and tender, garlicky leaves. While every country has its own way of preparing it—some crush it into a soup—the Lebanese version keeps the leaves whole, simmered in a fragrant chicken broth and served with vermicelli rice, pita bread, and a squeeze of fresh lemon. It’s a cozy, flavorful dish that’s perfect for family meals or a special dinner.
Course Main Course
Cuisine Lebanese
Keyword Molokhia
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 8 People

Ingredients

  • 250 g dried molokhia leaves
  • 1 onion chopped
  • 10 –12 garlic cloves minced
  • ½ –1 cup fresh cilantro finely chopped
  • 4 tbsp olive oil
  • 1 bay leaf
  • 1 small tomato or ½ cup cherry tomatoes chopped
  • Salt and pepper to taste
  • Optional: 7 spice
  • Optional: 1 chicken bouillon cube for extra flavor in the broth

For the chicken broth

  • 1 kg whole chicken cut into pieces (with bones for best flavor)
  • 1 cinnamon stick
  • 4 garlic cloves
  • 1 onion
  • 1 bay leaf
  • About 2 liters hot water or enough to cover the chicken

Instructions

  • If using store-bought dried molokhia leaves, check them carefully and remove any bad leaves, paper, or small rocks.
  • (I usually have mine cleaned and vacuum-sealed, so it’s ready to soak and wash.)
  • Soak the molokhia leaves in warm water for a couple of hours.
  • Wash the leaves several times until the water runs clear. This may take 5–6 rinses. Remove any slimy leaves.
  • Squeeze out excess water and place the leaves in a strainer until all batches are done.
  • Spread the molokhia leaves on a baking tray and bake at 400°F (200°C) for about 15 minutes, stirring every 5 minutes to dry them evenly.
  • In a large pot, add the chicken pieces and cover with hot water.
  • When white foam appears on top, skim it off. Add the cinnamon stick, garlic, onion, and bay leaf.
  • Cook for about 15 minutes, then turn off the heat.
  • Strain the broth and set it aside for the molokhia. Leave the chicken in a little broth so it stays juicy.
  • In another pot, sauté the chopped onion and garlic in olive oil until fragrant.
  • Add the chopped cilantro and mix well.
  • Add the baked molokhia leaves and stir.
  • Pour in the chicken broth (and extra water if needed). The liquid should be slightly more than the molokhia.
  • Season with salt, pepper, and optional 7 spice.
  • Add the chopped tomato (optional but recommended—it adds flavor and helps reduce sliminess).
  • Bring to a boil, then cover and simmer on low for about 1 hour, adjusting the time depending on how soft you like your molokhia.
  • (I like mine very soft, so I cook it a little longer.)
  • Once fully cooked, add lemon juice to taste and the chicken, cut into smaller pieces.
  • Optional: Sauté extra garlic and cilantro and add it on top for extra flavor.
  • If you like a richer broth, you can also add 1 chicken bouillon cube at the end.

Notes

  • Molokhia leaves vary in texture: Some are more tender than others, so adjust cooking time based on your preference.
  • Prevent sliminess: Adding tomato or lemon juice helps keep the leaves from getting too slimy.
  • Adjust broth for taste: Homemade broth gives the best flavor, but store-bought broth or a bouillon cube works fine.
  • Storage tips: Cleaned leaves can be frozen raw, or the dish can be cooked and frozen for later. Reheat gently on low heat.
  • Serving ideas: Pair with vermicelli rice, crispy pita, and a lemon-onion or lemon-vinegar-onion sauce for authentic flavor.
  • Flavor variations: Black pepper, 7 spice, or a touch of chili can be added for a personal twist.
  • Vegetarian option: Use vegetable broth and optional protein like chickpeas or mushrooms.
  • Alternative meats: Lamb, beef, or turkey can replace chicken; adjust cooking time for tenderness.